Easy and Delicious Shrimp Spring Rolls in 30 Minutes!

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cholesterol.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a common substitute for a vegetarian option.

hoisin sauce

🥗Healthier: peanut butter sauce

💰Cheaper: soy sauce + sugar

Peanut butter sauce offers creaminess with similar flavor notes.

For Peanut Sauce - first, combine peanut butter and water. You can adjust the amount of water to your liking to reach your desired consistency. Then, mix in hoisin sauce, rice vinegar, minced garlic, ginger, and sesame seed oil. Cover with plastic wrap and put it aside while we prepare the rest of ingredients.

Pour water in a pot and add a pinch of salt. Bring it to a boil and add vermicelli noodles. Cook noodles for 3-5 minutes. Take off heat and drain the water. Flush rice vermicelli with cold water and using kitchen scissors, make a few cuts.

If your shrimp is not pre-cleaned, make sure to peel off the shell and make a shallow cut along the back of the shrimp and remove the vein.

Put shrimp in a small bowl and add salt, black pepper, garlic powder, and paprika. Mix everything together until shrimp is evenly coated. Drizzle some oil and add some butter into a pan. Add the shrimp and cook evenly on both sides. Transfer to a plate with paper towels to drain the excess oil.

Thinly slice cucumbers and carrots (use a veggie shredder to make it easier). Remove the thick white stems in the center of lettuce leaves. Then, cut the tender green leaves in half. For mint and basil - remove the stems and wash the leaves.

Soften the rice paper. Fill a round dish with warm water. Soak the rice paper on both sides for about 15 seconds. Carefully place your rice paper on the board, and add all toppings in the following order - lettuce, carrots & cucumbers, a generous pinch of vermicelli noodles, and a couple leaves of basil and mint. Roll the rice paper over the fillings once to enclose them. Place three shrimp halves on the rice paper, just above the initial roll. Fold the sides of the rice paper over the fillings to enclose the edges. Continue to roll tightly until the spring roll is fully sealed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens